100% Weißburgunder (Pinot Blanc)
Continental (hot summers & cold winters)
sand, limy sandstone, silt, opok
Steep south-southeast facing slope
12-36 hours skin contact, native yeasts fermentation in 600 liter oak barrels from the local forest, aged 1 year on the lees.
Notes & Pairings
The Sand and Kalk Pinot Blanc is as Gottfried puts it, “our entry drug.” The grape is ideally suited to the calcareous (kalk) and sandstone soils and after a short 12-36 hours on the skins, it’s fermented in 600L oak barrels coopered exclusively from the forest next to the Buchertberg and aged one year on the lees. The levity and energy of this wine brings us back to eating fresh salads and braised pork smothered in pumpkin seed oil and freshly grated horseradish at the estate. Bottled unfiltered with low SO2, it’s best when given air and allowed to come up a bit in temperature – an ideal BTG quality.